Hi, I’m Kate. Today, I will show you a way to make roast duck, black pudding and fondant potatoes recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roast Duck, Black Pudding and Fondant Potatoes Recipe
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To begin with this particular recipe, we must prepare a few components. You can have roast duck, black pudding and fondant potatoes using 20 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Roast Duck, Black Pudding and Fondant Potatoes:
- Prepare for the duck
- Get 1 Duck Crown, approx. 900g
- Prepare 1 Baby Leek, sliced
- Make ready 2 slice of Lemon
- Make ready 8 Rashers of Smokey
- Get 1 a handful of Spinach leaves, stalks removed
- Make ready for the fondant potatoes
- Prepare 500 ml Chicken Stock
- Make ready 3 clove of Garlic, crushed with skins on
- Make ready 100 grams Butter
- Prepare 1 tsp Rosemary
- Get 1 tsp Thyme
- Prepare 2 medium to large Potatoes, halved, peeled and shaped
- Prepare for the gravey
- Take 2 tbsp Plain Flour
- Take 300 ml Chicken Stock
- Make ready 50 ml Red
- Make ready other
- Get 4 slice of Black Pudding
- Take 1 veg for accompaniment
Instructions to make Roast Duck, Black Pudding and Fondant Potatoes:
- Pre-Heat the oven to 200°C/180°C fan.
- Season the Duck well and place on the spinach leaves to cover it.
- Place the lemon slices on top of the spinach and sprinkle over leek evenly.
- Place the over the top, ensuring to cover completely. Place on a roasting tray and cook in the oven for approx. 1h - 1h10mins ( or to your liking)
- For the potatoes; heat the butter in a saucepan until foaming.
- Add the potatoes for 4-5mins or until browned. Flip over and repeat cooking till browned.
- Tip in the garlic and herbs followed by carefully pouring in the chicken stock. Pour in enough to cover 2/3rd’s of the potatoes.
- Place a lid over, reduce heat to low and braise for about 25-30mins or until very soft.
- Check the cooking of the duck, 10mins before duck is removed from oven place the black pudding in to cook in the juices.
- Remove the duck to rest for 10-15mins.
- Remove black pudding, put aside and keep warm. Meanwhile, place the roasting pan on the hob and heat.
- Add the flour and cook out collecting juices.
- De-glaze using the red , then pour in the chicken stock, reducing to create the gravey.
- serve with chosen veg.
So that is going to wrap this up for this distinctive dish roast duck, black pudding and fondant potatoes recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
